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In my opinion the sulfate:chloride ratio is the wrong thing to focus on, look more at the total amounts. You could have a profile with 50ppm SO4 and 25ppm Cl, a 2:1 ratio, but compare that to a profile of 150ppm SO4 and 75ppm CL, also 2:1 but it will give you a different beer. Think of sulfate...

You don't need to increase bicarbonate, you are fighting bicarbonate in a pale beer. Bicarbonate will raise your pH, acid will lower it. In this case you are adding both for no good reason. If you want to bump up sodium try using canning salt. When adjusting your water the #1 priority is...

You don't need to worry about sanitation for anything on the hot side. The wort will sanitize itself as it boils, so you're killing off any contaminants at this time. Once you've cooled the wort down, cold side, you need to make sure anything touching it is sanitized. The only worry with tap...

I dry hop and then cold crash. I'm really only cold crashing to get the hops to drop out to make racking easier. I keg so I'm doing an extended cold crash the entire time the beer is in the kegerator anyway.

Thanks for all the insight on this problem everyone. I ended up contacting the RO machine company, they opened up a maintenance ticket and serviced the machine. I brewed up a pilsner using the "new" water and came much closer to my predicted pH. I was shooting for 5.30 in Brun Water and ended...

It may help speed things up a bit. I would be concerned about getting the Graincoat over a Reflectx layer. I've got the Graincoat now and it is a pretty tight fit. If you're willing to spend the money, might as well give it a shot.

Generally you can think that the warmer the beer the quicker you'll extract the oils from the hops. You can dry hop cold but it will take longer to get the same extraction you'd see from a warmer beer. Traditionally dry hopping takes place after fermentation stops or just has a couple of...

No, I'm not sure what level will start to cause problems, I do know that professional breweries aim to package hoppy beer with 0.15 ppm total packaged O2. Does homebrew need to acheive the same level of TPO? Probably not, but it is nice to know what the big boys are aiming for. Spunding...

I wouldn't bother with a secondary, just dry hop in the primary. Secondary is a process from days gone by that has been shown to be unnecessary. By all means you can do one if you'd like (it's your beer), but you don't have to. General rule of thumb with dry hopping is the warmer the beer the...

You can fill a keg with sanitizer, purge the keg and then push it out to achieve whatever level of residual O2 you'd like. You don't have to spund every beer. Plus if you are spunding that means you're priming in the keg. Not exactly applicable to a thread about inline carbonation.

4.8 oz total hops? I'd vote Pale Ale.

Lagers and kolsch/blonde type ales I'm doing 2-3oz total. Pale ales I seem to be right around 8-10oz. IPA's are 11-16oz. I haven't done a IIPA so cannot comment there. Malt centric styles I just bitter to the style at 60min and call it day. For total hop amounts it matters where you are using...

I think Sam Adams is fine. All that I can get waaay up in the frozen north is Boston Lager and Rebel IPA, both are alright. Nothing mind blowing but I wouldn't turn one down if offered. I buy Sam Adams for the bottles, empty Rebel IPA bottles hold my homebrew very nicely.

For the last couple of batches I've brewed, at least the ones I've bothered checking the pH on, I've found that the pH estimates provided by Brun Water have been off, my pH is ending up higher than predicted. For example here is what I've done with my water for an IPA I brewed last week...

I think a lot of the color simply comes from the lighting in my kitchen. It was dusk and I had the warm-ish track lighting on. This was the was updated Braufessor recipe, the only thing I changed was the boil time. I've got a Grainfather recently and still dialing in my water amounts, I ended...

Fixed that for you.

I love all the questions on these vague problem troubleshooting threads. I've got one more for you, are you brewing extract or all grain? Tap water throws up a red flag as well, are you treating the water for chloramine/chlorine? Doesn't quite fit your off flavor descriptor but you never know.

My second version of this recipe. Went with the original Citra, Mosaic and Galaxy hop combo and 1318 for yeast. @HOPME this one finished up at 1.015. I made a couple of mistakes during all of the transferring on this one and I believe I lost a bunch of aroma. I'm currently working out a...

It is divisive because people do not want to believe that they have been making beer the "wrong" way. They do not want to find out that they need to spend money on equipment and spend additional time/effort to brew it the "correct" way. That is pretty much it. Personally I don't care...

The Graincoat/Reflectix only covers the boiler though. The post you are responding to is talking about insulating the exterior wort return pipe from the pump up.